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serving a slice of german almond apricot cake with apricots throughout the cake

German Apricot Cake

German Apricot Cake, also known as Aprikosenkuchen, has a lightly leavened cake base with a moist and tender texture and a sweet fruit topping.
Course Dessert
Cuisine American, German
Keyword German Apricot Cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 295kcal
Author Catalina Castravet



  • 1/2 cup unsalted butter softened to room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon lemon zest optional
  • 1/4 teaspoon salt
  • 4 large eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup buttermilk
  • 1/2 cup shredded coconut unsweetened
  • 1 lb apricots about 12-14 small apricots - halved and pitted
  • Slivered almonds for garnish

Apricot glaze:

  • 1/4 lb apricots pitted and chopped
  • 4 tablespoons sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract optional


Apricot Glaze:

  • Combine the glaze ingredients in a small pot over medium heat. Bring to a boil, then reduce heat to low.
  • Simmer for about 10 minutes, crushing and stirring until the mixture is reduced to a soft puree.
  • Strain the liquid into a small bowl, you will use it for glazing the cake. You can brush two or three coats over the cake. Set it aside until ready to use.
  • The remaining solids can be used as jam.


  • Preheat oven to 375°F. Place a rack in the center of the oven.
  • Grease a 9-inch springform pan and set it aside.
  • Using a stand or electric hand mixer, in a large bowl, beat the butter, sugar, vanilla, almond extract, lemon zest, and salt, until creamy.
  • After that, add the eggs one at a time and continue to mix, make sure to scrape the sides and bottom of the bowl a few times.
    beating eggs into butter mixture
  • Next, little by little add the flour and the baking powder. Add the buttermilk and beat until the batter is just combined. Using a rubber spatula, fold in the shredded coconut.
    folding in shredded coconut
  • Transfer the batter to the prepared pan and level the top with a spatula.
  • Arrange the apricot halves, cut side down on top of the cake, pressing them VERY slightly - if you press too hard they will sink into the cake.
    fresh apricots on top of cake batter
  • Bake for 35-40 minutes, or until a cake tester comes out of the center of the cake clean.
  • Remove the cake from the oven, place it on a wire rack, and let it cool for 10 minutes. After that, run a knife around the sides of the cake and loosen the springform wall. Sprinkle the top with sliced almonds.
  • Brush the top of the cake with the apricot glaze. Sprinkle with slivered almond on top. Allow the cake to cool and serve with apricot jam on the side.


Calories: 295kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 177mg | Potassium: 325mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1517IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg